Cook Yourself Thin_ Skinny Meals You Can Make In Minutes Part 22

5. IN A BOWL IN A BOWL, whisk together the flour, almonds, and baking powder; set aside. In another bowl, beat the eggs, sugar, salt, and vanilla with a handheld or standing mixer until thick and light colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated. whisk together the flour, almonds, and baking powder; set aside. In another bowl, beat the eggs, sugar, salt, and vanilla with a handheld or standing mixer until thick and light colored, about 4 minutes. Beat in the zucchini on low speed until fully incorporated.

6. ADD ADD the dry ingredients and beat on low speed until fully incorporated, sc.r.a.ping down the bowl once with a spatula during beating. Use a the dry ingredients and beat on low speed until fully incorporated, sc.r.a.ping down the bowl once with a spatula during beating. Use a 1 1/3-cup measure to spoon into the m.u.f.fin cups.

7. BAKE BAKE until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting. until a toothpick inserted into the center comes out clean, about 20 to 25 minutes, turning the pan midway through baking. Transfer cupcakes out onto a wire rack and cool completely before icing with the chilled frosting.

Chocolate Pudding Try this simple chocolate pudding once and it will never leave your dessert repertoire. 1% milk keeps things on the right path and lets you enjoy this moment of quintessential decadence without guilt.

SERVES 4.

Calories per serving: 199 1 1/4 cup sugar cup sugar

1/4 cup Dutch process cocoa powder cup Dutch process cocoa powder 3 tablespoons cornstarch 1/4 teaspoon salt teaspoon salt 2 cups 1% milk 1 ounces bittersweet chocolate 1 teaspoon pure vanilla extract

1. WHISK WHISK together sugar, cocoa, cornstarch, and salt in a medium saucepan. Set over medium heat and add the milk in a slow, steady stream, whisking constantly. together sugar, cocoa, cornstarch, and salt in a medium saucepan. Set over medium heat and add the milk in a slow, steady stream, whisking constantly.

2. CONTINUE WHISKING CONTINUE WHISKING while bringing the mixture to a bare simmer, about 5 minutes. Add the chocolate and whisk until melted, about 3 minutes. while bringing the mixture to a bare simmer, about 5 minutes. Add the chocolate and whisk until melted, about 3 minutes.

3. REMOVE REMOVE from the heat, whisk in the vanilla extract, and divide among 4 serving dishes. Chill, uncovered, until set, about 3 hours. Serve cold. from the heat, whisk in the vanilla extract, and divide among 4 serving dishes. Chill, uncovered, until set, about 3 hours. Serve cold.

Red Velvet Cupcakes We think red velvet cake is the most alluring and mysterious of all sweets, and we really love the way it looks. Beets and red food coloring send the hue of these moist cupcakes into the stratosphere, and a touch of cocoa adds an intriguing hint of chocolate.

MAKES 12 CUPCAKES.

Calories per serving: 212

For the cupcakes: 3 large eggs 3/4 cup sugar cup sugar cup beets, raw, peeled and finely grated 1 cup white flour cup ground almonds 2 teaspoons baking powder 1 teaspoon red food coloring 2 teaspoons cocoa powder 1/3 cup b.u.t.termilk cup b.u.t.termilk 1/4 teaspoon salt teaspoon salt

For the icing: 1 cups confectioners' sugar 4 teaspoons water 2 teaspoons vanilla extract 1/4 teaspoon cream of tartar teaspoon cream of tartar 1 medium egg white Small pinch salt

1. PREHEAT PREHEAT the oven to 350 degrees. Line a 12-hole m.u.f.fin tray with cupcake liners. the oven to 350 degrees. Line a 12-hole m.u.f.fin tray with cupcake liners.

2. IN A LARGE MIXING BOWL IN A LARGE MIXING BOWL, add the eggs, sugar, and salt, and using a handheld or standing mixer, beat on medium high for about 5 minutes, until pale and doubled in size. add the eggs, sugar, and salt, and using a handheld or standing mixer, beat on medium high for about 5 minutes, until pale and doubled in size.

3. ADD ADD the grated beets, flour, ground almonds, cocoa powder, and baking powder. Stir to combine. the grated beets, flour, ground almonds, cocoa powder, and baking powder. Stir to combine.

4. ADD ADD the b.u.t.termilk and food coloring and beat again to make sure that all the ingredients are well incorporated. the b.u.t.termilk and food coloring and beat again to make sure that all the ingredients are well incorporated.

5. SPOON SPOON into the cupcake liners, taking care not to fill more than two-thirds of the way up or it will overflow when cooking. into the cupcake liners, taking care not to fill more than two-thirds of the way up or it will overflow when cooking.

6. BAKE BAKE for 30 minutes. for 30 minutes.

7. WHILE THE CUPCAKES ARE COOKING, MAKE THE ICING: WHILE THE CUPCAKES ARE COOKING, MAKE THE ICING: Prepare a double boiler. Prepare a double boiler.

8. PLACE PLACE all the ingredients in the bowl, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm. all the ingredients in the bowl, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.

9. REMOVE REMOVE the bowl from the heat and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes. the bowl from the heat and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes.

10. THE MIXTURE IS READY THE MIXTURE IS READY to use when it has formed stiff peaks. to use when it has formed stiff peaks.

11. PIPE OR SPREAD PIPE OR SPREAD 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly as the icing will start to set and is best when just made. 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly as the icing will start to set and is best when just made.

Tips 1. To keep cupcakes fresh a few days, store them in an airtight container. To keep cupcakes fresh a few days, store them in an airtight container.

2. Don't allow the water in the double boiler to boil. It must be simmering or it will overcook the eggs in the icing. Don't allow the water in the double boiler to boil. It must be simmering or it will overcook the eggs in the icing.

Chocolate Brownie with Raspberries and White Chocolate Chips These gorgeous brownies are both sophisticated and elegant with 2 types of chocolate and colorful raspberries. b.u.t.ternut squash is the fat reducing secret ingredient.

SERVES 9.

Calories per serving: 291

For the brownie: 1 heaping cup fresh raspberries 2 cups b.u.t.ternut squash, peeled and finely grated cup white chocolate, chopped into small chunks 1 cup ground almonds 1 1 1/4 cups sugar cups sugar 3 large eggs 1/4 cup self-rising flour cup self-rising flour cup Dutch process cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt teaspoon salt

For the icing: Cocoa powder, for garnish

1. PREHEAT PREHEAT the oven to 400 degrees. the oven to 400 degrees.

2. LINE LINE the pan with parchment paper. A big square placed over the top is enough, if you then cut into each corner to make a neat pleat. It's also a good idea to dot a tiny bit of oil on the base and sides to help the paper stick down. the pan with parchment paper. A big square placed over the top is enough, if you then cut into each corner to make a neat pleat. It's also a good idea to dot a tiny bit of oil on the base and sides to help the paper stick down.

3. ADD ADD the eggs and sugar into a large bowl, and using a handheld or standing mixer, beat on medium high speed 45 minutes until pale, fluffy and quadrupled in size. the eggs and sugar into a large bowl, and using a handheld or standing mixer, beat on medium high speed 45 minutes until pale, fluffy and quadrupled in size.